Wednesday, May 22, 2013

Quesadillas

Last week, the weekly shopping day crept up on us. Suddenly, SP was asking me why there were only 2 items on the grocery list. That led to the "what do you want for dinner?" ~ "I don't know what do you want?" conversation.
After many suggestions and rejections and annoyed snipping at each other, a desire to use the new grill and to use the leftover tortillas (from last week's chicken taco nights) resulted in a decision: beef quesadillas with grilled veggies (mushrooms, eggplant, and red pepper) and smoked gouda.
Saturday night SP marinated the flank steak in olive oil, vinegar, lemon juice, and Worcestershire sauce. Sunday, he grilled it. He told me he used the stopwatch on his phone to grill it for 90 seconds, shift it a bit and grill for another 90 seconds to get nice crosshatch marks, flipped it, and repeated. A total of 6 minutes. It was still a wee bit pink inside, which is good. Not too rare, not too leathery. He grilled the vegetables and then everything was packaged up since we were actually eating Pasta with Creamy Tomato Sauce and grilled sausage with arugula salad for Sunday's dinner.
So for two evenings this week, once he got home from work, we took one of my regular tortillas and one of his whole wheat tortillas, filled them with the steak, veggies, and cheese, baked them at 350 until the cheese was melted, and enjoyed. Quick and easy.

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